Friday, January 8, 2010

Roasted peanuts and pudina chutney


Coconut chutney is the usual accompanient with idlis. But, at my in-laws place i learnt this unique and tasty recipe for a chutney with roasted peanuts and pudina. It goes very well with idlis, upma or any kind of dosas.

Roasted peanuts and pudina chutney

1 cup peanuts
1 bunch pudina leaves (seperated from stem)
4-5 green chillies (slit vertically in half)
1 tsp salt or to taste
1/8 tsp tamarind paste

For tempering
1/4 tsp mustard seeds/rai
1/4 tsp cumin seeds/jeera
2 red chillies
asefotedia

Dry roast the peanuts in a kadhai. keep them aside in a plate to cool. In the meanwhile, heat about 1/2 tbsp oil in the same kadhai and saute the pudina leaves and green chillies until the leaves darken a bit. Take care that the leaves don't become too dark. They should still retain their original green color. Grind the roasted peanuts, pudina and chillies along with salt and a little tamarind paste dissolved in water. The chutney should be the consistency of a thick porridge. Finally for the tempering, heat 1 tbsp of oil, add mustard seeds and cumin seeds, when mustard seeds start popping add red chillies and asefotedia. Take off the heat and pour over the chutney. Enjoy!!!

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